Pavlova (Swiss Meringue)
1	Preheat oven to 100 Degree Celsius. Line a baking tray with parchment paper.
2	Pour in egg white, icing sugar and corn flour into Magimix Stainless Steel Bowl and whisk at Auto mode, using the egg whisk.
3	Whisk till mixture is in fluffy stiff peak stage.
4	Pipe the Swiss meringue onto the baking tray, with your desired shape and sizes.
5	Bake using Fan Force mode at 100 Degree Celsius, for approximately 40 minutes.
6	Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven. It will be crisp on the outside and soft on the inside. When meringue has cool, keep it in an airtight container for proper storage.
Forest Berries Compote
1	Pour water, lemon juice and fine sugar into a small pot and bring it to a boil before lowering the heat and allowing mixture to simmer.
2	Add in frozen berries, cinnamon stick and scrap in the vanilla pod to infuse flavor.
3	Add in corn flour to thicken the mixture over low heat till it bubbles.
4	Off flames and allow mixture to cool till it thickens before using it for folding
5	Pour mixture into Magimix Main Bowl and blend till smooth.
Forest Berries Pastry Cream
1	Whip cream till fluffy and volume stage.
2	Fold compote into the cream and mix well.
3	Pipe Cream into the Pavlova cup and top it with exotic fruits and decorate.

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